Egg, shallot and dill salad

Ingredients

6 eggs

2 golden shallots, thinly sliced

2 tbsp aïoli

1½ tbsp coarsely chopped dill

1 tbsp capers

2 tsp lemon juice, or to taste

To serve: dill pickles

Method

Main

1

Cook eggs in a saucepan of boiling water until just hard-boiled (7-8 minutes). Drain, refresh, peel, coarsely chop and combine with remaining ingredients in a bowl. Season to taste and mix well. Serve on <b><a href="/recipes/recipe-search/masterclass/2012/8/poppy-seed-bagels/">bagel halves</a></b> with dill pickles.